Fresh Corn Spoon Bread


"This a great custard-like corn bread that can take the place of a stuffing."


1 h 15 m servings 226 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2- inch glass baking dish.
  2. Whisk milk, cornmeal, and salt in a heavy saucepan over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.
  3. Transfer cornmeal to a large bowl. Stir in corn, green onions, and butter. Add the egg yolks one at a time, stirring after each one.
  4. Beat the egg whites until stiff peaks form. Fold half of the egg white mixture into the warm cornmeal to lighten it; fold in remaining egg whites. Spread the batter evenly in the prepared pan.
  5. Bake in preheated oven until light, puffed and golden brown, about 30 minutes. Serve immediately.


  • Cook's Note:
  • You may use frozen corn, thawed, instead of fresh corn.
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  1. 13 Ratings


I had high hopes for this recipe, but it was fairly tastless. Jiffy mix has better flavor.

Excellent recipe. Prepare without the onions and canned corn for a more traditional Spoon Bread.

Very big hit at the holiday party. I added 1/4 cup of sugar to this. This was exactly what we were looking for, will make again as a side.

with the exception of my moms, this is one of the best i've had. I did add sugar because we like it sweet but overall its great and fairly easy to make

This is sitting in our kitchen, 1/2 served but not really consumed... we really didn't enjoy this. Too time consuming (stove watching & stirring) to really accomplish much else except maybe, MA...

this was excellent, for a family that doesn't like corn bread they loved it.

I used 2 cups milk, one cup half and half and one cup vanilla soy milk. This recipe is very good. It's a nice variation to cornbread or a casserole. It has a mild flavor, but is delicious. I...


I made this to go with Rosemary Chicken Stew. This recipe produces a creamier, less grainey texture than most other recipes, which went well with the stew. I thought I had made a double recipe,...